200g plain flour
25ml semolina (to give extra crunch)
100g unsalted butter, diced
1 tbsp caster sugar
1 egg, beaten
140g golden caster sugar
140g ground almonds
140g butter, melted
1 egg plus 1 egg yolk
2 tbsp kirsch or Armagnac
500g cherries, stones removed
2 tbsp cherry conserve
Process the flour, semolina and butter, then add the sugar. Beat the eggs and add enough water to form a dough.
Shape into a disc, wrap in cling film and leave to rest in the fridge for 20 mins.
Place the sugar, ground almonds, butter, egg and egg yolk in a bowl and mix to make a creamy paste. Stir in the kirsch or Armagnac. Chill for at least 20 mins.
Heat oven to 190C/fan 170C/gas 5. Roll the pastry out onto a floured surface and use to line a 23cm loose-bottomed tart tin.
Fill with lightly greased foil and baking beans and bake for 20-25 minutes, removing foil after 15 minutes, until golden. Spread the almond paste onto the base of the pastry and bake for 25 minutes until golden and crisp.
When the tart comes out of the oven, arrange the cherries on top in a single layer. Heat the cherry conserve with 1 tbsp water until smooth, then brush over the cherries.
Leave to cool before removing from the tin. Cut into wedges to serve.